April 24, 2008 - 5:14am
semolina starter
I tried making altamura bread using semolina sourdough from Leader's book. I came out somewhat dense. Is this a characteristic of durum flour breads? It didn't seem that my starter was very bubbly. Could I make a semolina starter by refreshing a stiff dough levain with durum flour? Thanks for any help.
Tony